How are you all doing?
Back again for another popular recipe request.
Ofada stew is all kinds of awesome. Hehehe. I know that sounded totally random. 🙂
This stew is different from Ayamase in the sense that you don’t have to bleach the oil completely. Its taste is derived from the semi bleached oil. The process is also a lot less work. 😉
Once you get it right, you will want to try it again and every other chance you get.
Cow hide (pomo)
2 Stock cubes
1 large Onions
3 garlic cloves
8 Scotch bonnet peppers
(you can use less, depending on your heat threshold)
2 large Red pepper (tatashe)
2 cups of Palm oil (measuring cup)
1 tablespoon of Locust beans
Salt to taste
3 Medium sized pot
Prep time: 5 minutes
Cooking time: 2hours: 45 minutes
Total time: 2 hours : 50 minutes
First of all, wash the goat meat or beef. Cut in into small bite sized piece. Do the same with the tripe, cowhide (pomo) gizzard. Put all the washed beef in a pot, season well, add water and cook. (1 hour:25 minutes)
Next blend the peppers roughly. Pour that into a separate bowl.
Next blend the onion, ginger and garlic until smooth.
Pour the pepper and blended onions into another pot and cook until the water dries up. By the time this is done it should look like a paste. (25 minutes)
Check on the beef. Once its cooked, remove from the heat. sieve the stock, set aside.
Remove the beef and add it to a baking tray, pop in into the oven and grill (180 degree’s) for about 20 minutes.
Working simultaneously, pour the palm oil into a pot and semi bleach it. (8 minutes max ) Once its been semi bleached, add the pepper and fry until the pepper and oil are well incorporated. (20 minutes)
Next add the locust beans (iru) and cook for 5 minutes, after that add the grilled beef, stir well and let it simmer on a low heat for 15 minutes.
You are done. Well done 🙂
Serve this delicious stew with rice and fried plantain.
That’s it from Me. Pictures below.
Love Duchess O
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